Ready-to-drink coffee beverages and method of making thereof

Abstract

Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30° C.

The invention claimed is: 
     
         1 . A product comprising:
 a container; and   a ready to drink coffee beverage filled in the container under aseptic conditions, the ready to drink coffee beverage comprising:
 coffee; 
 medium chain triglycerides (MCT); 
 high acyl gellan gum; 
 plant-based protein; and 
 a buffer, 
 wherein the coffee is 0.5-2.5 w/w % of the ready to drink coffee beverage, the MCT is 5-10 w/w % of the ready to drink coffee beverage, and the ready to drink coffee beverage has no phase separation during storage at 4-30° C. for at least six months. 
   
     
     
         2 . The product of  claim 1 , wherein the ready to drink coffee beverage is refrigerated or shelf-stable. 
     
     
         3 . The product of  claim 1  further comprising an ingredient selected from the group consisting of guar gum, pectin, starch and combinations thereof. 
     
     
         4 . The product of  claim 1  comprising from 0.01 to 0.04 w/w % of the high acyl gellan gum. 
     
     
         5 . The product of  claim 1 , wherein the plant-based protein is pea protein ranging from 0.3 to 1 w/w % of the ready to drink coffee beverage. 
     
     
         6 . The product of  claim 1  further comprising from 0 to 10 w/w % sugar. 
     
     
         7 . The product of  claim 1  comprising sugar selected from the group consisting of sucrose, lactose, glucose, fructose and combinations thereof. 
     
     
         8 . The product of  claim 1 , wherein the buffer is selected from the group consisting of sodium bicarbonate, di-potassium phosphate, citrate salts and combinations thereof. 
     
     
         9 . The product of  claim 8  comprising from 0 to 0.3 w/w % sodium bicarbonate. 
     
     
         10 . A method of producing a ready to drink coffee, the method comprising:
 adding a high acyl gellan gum, sugar, and buffer to water to form a first mixture;   adding a plant-based protein and a coffee component to the first mixture to form a second mixture;   adding MCT oil to the second mixture to form a third mixture;   homogenizing the third mixture at about 135/35 bars at 70-80° C. to form an emulsion;   subjecting the emulsion to ultra-high temperature (UHT) treatment for 2-6 sec at 141-148° C.;   cooling the UHT treated emulsion to about 15-25° C. to obtain the ready to drink coffee;   filling the ready to drink coffee in a container under aseptic conditions; and   storing the ready to drink coffee in the container at refrigerated or ambient conditions, wherein the ready to drink coffee has no phase separation during storage at 4-30° C. for at least six months.   
     
     
         11 . The method of  claim 10  further comprising adding an ingredient selected from the group consisting of guar gum, pectin, starch and combinations thereof to the water. 
     
     
         12 . The method of  claim 10 , wherein the ready to drink coffee comprises from 0.01 to 0.04 w/w % of the high acyl gellan gum. 
     
     
         13 . The method of  claim 10 , wherein the plant-based protein is pea protein ranging from 0.3 to 1 w/w % of the ready to drink coffee. 
     
     
         14 . The method of  claim 10 , wherein an amount of the sugar is in a range of up to 10 w/w % of the ready to drink coffee. 
     
     
         15 . The method of  claim 10 , wherein the sugar is selected from the group consisting of sucrose, lactose, glucose, fructose and combinations thereof. 
     
     
         16 . The method of  claim 10 , wherein the buffer is selected from the group consisting of sodium bicarbonate, di-potassium phosphate, citrate salts and combinations thereof. 
     
     
         17 . The method of  claim 10 , wherein the buffer comprises sodium bicarbonate, and the ready to drink coffee comprises from 0 to 0.3 w/w % of the sodium bicarbonate. 
     
     
         18 . The method of  claim 10 , wherein the coffee component is 0.5-2.5 w/w % of the ready to drink coffee, and the MCT oil is 5-10 w/w % of the ready to drink coffee. 
     
     
         19 . The method of  claim 10 , wherein the ready to drink coffee does not include carrageenan.